Source: U.S. Department of Defence
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Tangy Salad Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 061 00
TANGY SALAD DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
41 cal
2g
0g
4g
0 mg
167 mg
2 mg
Ingredient
Weight
Measure
Issue
CATSUP
14-7/8 oz
1-3/4 cup
MUSTARD,DRY
3/8 oz
1 tbsp
SALT
1 oz
1 tbsp
1/8 oz
1/4 tsp
PEPPER,BLACK,GROUND
WORCESTERSHIRE SAUCE
2-1/8 oz
1/4 cup 1/3 tbsp
VINEGAR,DISTILLED
14-5/8 oz
1-3/4 cup
SUGAR,GRANULATED
3/4 oz
1 tbsp
OIL,SALAD
13-1/2 oz
1-3/4 cup
PARSLEY,FRESH,BUNCH,CHOPPED
1/4 oz
2 tbsp
1/4 oz
PEPPERS,GREEN,FRESH,CHOPPED
6-5/8 oz
1-1/4 cup
8 oz
Method
1 Combine catsup, mustard, salt, pepper, vinegar, sugar, and Worcestershire sauce in mixer bowl. Beat at medium speed about 2
minutes or until blended.
2 Add salad oil or olive oil while mixing at medium speed for 3 minutes or until well blended.
3 Add parsley and peppers; mix at medium speed 1 minute or until blended.
4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
5 Whip or stir well before using.
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| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 41 cal |
| Carbohydrates: | 2g |
| Protein: | 0g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 167 mg |
| Calcium: | 2 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CATSUP | 14-7/8 oz | 1-3/4 cup | |
| MUSTARD,DRY | 3/8 oz | 1 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/4 tsp | |
| WORCESTERSHIRE SAUCE | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| VINEGAR,DISTILLED | 14-5/8 oz | 1-3/4 cup | |
| SUGAR,GRANULATED | 3/4 oz | 1 tbsp | |
| OIL,SALAD | 13-1/2 oz | 1-3/4 cup | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 1/4 oz | 2 tbsp | 1/4 oz |
| PEPPERS,GREEN,FRESH,CHOPPED | 6-5/8 oz | 1-1/4 cup | 8 oz |
| Method: | |
|
1 Combine catsup, mustard, salt, pepper, vinegar, sugar, and Worcestershire sauce in mixer bowl. Beat at medium speed about 2 minutes or until blended. 2 Add salad oil or olive oil while mixing at medium speed for 3 minutes or until well blended. 3 Add parsley and peppers; mix at medium speed 1 minute or until blended. 4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. 5 Whip or stir well before using. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence